Atjar Tjampoer (Indonesian mixed vegetable pickle)
Recipe · Dinner
Ingredients
- 100 grams carrot
- 100 grams green beans
- 100 grams white cabbage
- pinch of salt
- 1 onion
- 1 tablespoon oil
- 100 ml vinegar
- 3 tablespoons Culieet®
- 20 grams SteviJa Kristal® or 10 grams SteviJa Zoetpoeder®
- 2 teaspoons turmeric
- 100 grams bean sprouts
- 1/4 cucumber (diced)
Preparation
Cut the carrot into matchstick-thin strips, the green beans into pieces of about 3 cm and the cabbage into long, narrow strips. Boil the cut vegetables for 5 minutes in a little water with a pinch of salt and drain.
Finely chop the onion. Heat the oil in a pan and fry the onion. Stir in the vinegar, Culieet, turmeric and the Kristal or Zoetpoeder and add the boiled vegetables, bean sprouts and cucumber.
Let the vegetables simmer gently for 2 minutes and then leave them to cool in a bowl.
This Atjar Tjampoer will keep for several days in the fridge.